|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Hands shall be washed before donning gloves for food prep and between handling soiled and cleaned utensils. Observed employee handle soiled and clean dishes and put on gloves without handwashing. CDI hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed raw burger meat stored over cooked chicken, and angus beef stored over sauce in cooler. CDI items relocated to proper location. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed soiled slicer. CDI slicer broken down for washing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held should be 45-41F or below. Observed mixed greens, lettuce, chicken panini, cooked onions, cut melon and cantaloupe above 45F. Prep coolers at cook line and salad station at 50F. Items were moved from prep units and into cooler for cooling. Observed grits made the previous day at 51F. CDI grits discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. Written procedures shall be prepared in advance showing methods of compliance with 3-501.19 b(1-3). Observed facility using time for sausage, eggs, salmon, and other cooked foods at cook line. Had written procedures for food items but did not list procedures for marking food and the amount of time it will be held. CDI provided TPHC sheet to fill out and have at facility. |